Almond poppyseed shortbread and home baking

I love a slice of thick, crumbly shortbread. They are one of the best additions to a cup of tea that I can think of. Humble old shortbread is often forgotten about, only ever bought from the supermarket for snacking. I want a shortbread revival! Home baked shortbread is far superior to most versions you can buy at the supermarket, and it doesn’t have to be boring!

With the right ingredients, shortbread can be just as impressive in your afternoon tea spread as any cake or slice. Almonds and poppyseed shortbread make delightful partners and complement the texture of this shortbread beautifully.

Almond poppyseed shortbread

200g butter

½ cup sugar

½ cup almond meal

1 ½ cups plain flour

1 tsp almond extract*

1 tbsp poppy seeds

10g flaked almonds

Grease a cm tin and cut a round of baking paper to fix to the base of the tin.

Cream together the butter and sugar until pale. Add in the almond meal and flour, mixing well after each addition. Toss the almond extract and poppyseeds into the mixture and give them a good mix to distribute them throughout the batter.

Press your batter into the tin and smooth it out by rolling a tumbler across it. Cut your pastry into 8 pieces. Press the flaked almonds around the edges of the shortbread, allowing them to overlap slightly.

Bake for 25-30 minutes. Run a knife through the outlines that you cut previously, then set it aside to cool. Drizzle with 30g of melted chocolate, if you so desire.

*If you can’t get almond extract, almond essence does the job.

If you’re admiring my fabulous little biscuit tin, it can also be seen here. It’s my latest ridiculous love.